New This Month

Herbed Rice with Dates and Pomegranate

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Marcus Nilsson

Source: Martha Stewart Living, February 2015


  • 1 cup basmati rice
  • Coarse salt
  • 1 1/4-inch-thick slice peeled fresh ginger
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup pomegranate seeds (from 1/2 pomegranate)
  • 1/3 cup pistachios, lightly toasted and coarsely chopped
  • 6 large soft dates, such as medjool or zahidi, pitted and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice


  1. Bring rice, 1/4 teaspoon salt, ginger, and 1 1/2 cups water to a boil in a small saucepan. Cover, reduce heat to a simmer, and cook until all of water is absorbed, 16 to 17 minutes. Remove from heat. Let stand, covered, 10 minutes. Fluff with fork. Remove and discard ginger.

  2. Transfer rice to a large bowl; let cool 5 minutes. Stir in dill, pomegranate seeds, pistachios, dates, oil, and lemon juice. Season with salt and serve.

Reviews Add a comment